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Recipe Of The Month Salmon Brioche Herb Crust & creamy leeks These salmon fillets, served on a bed of creamy leeks, make a delicious meal for entertaining or a family supper. If you can't find brioche, use white bread instead. 50g/2oz butter 2 small brioche rolls or 75g/3oz brioche loaf 2 tbsp chopped parsley 1 tbsp chopped fresh thyme 4 salmon fillets weighing about 175g/6oz 700g/1 ½ lbs leeks, finely chopped 2 tbsp white wine 200g tub half fat crème fraiche 1 tsp wholegrain mustard 1 lime Method 1. Melt half the butter. Place the brioche in a food processor with the herbs and whiz into rough crumbs. Add the melted butter and whiz for a further 30 seconds.
2. Press the mixture on the top of each salmon fillet. Place the salmon on a greased baking sheet and cook at Gas 6 200C for 7-8 minutes or until cooked through. 3. Meanwhile, melt the remaining butter in a large saucepan and add the leeks. Fry for about 10 minutes stirring occasionally. Add the wine, bring to the boil and then bubble to reduce the liquid. Stir in the crème fraiche and mustard. Divide the leek mixture between 4 serving plates and top with the salmon steaks. Squeeze the lime juice over before serving.